Department of Fishery Processing Technology
Nha Trang University
02 Nguyen Dinh, Nha Trang, Viet Nam
Curriculum vitae
Name: Mr. Nguyen The Han
Date of birth: September 5, 1983
Place of birth: Bac Giang, Viet Nam
Education
Undergraduate School
Bachelor of Food Science and Technology, 2001  2005
Major in Fishery Processing Technology
University of Fisheries
Nha Trang, Khanh Hoa, Vietnam
Graduate School
Master of Marine Science, 2008  2010
Major in Applied Marine Biotechnology and Engineering
Department of Marine Food Science and Technology
Gangneung-Wonju National University
Gangneung, Gangwon, South Korea
Doctor of Marine Science, 2010  2013
Major in Food Science and Technology
Graduate School of Tokyo University of Marine Science and Technology
Tokyo, Japan
Languages: Vietnamese, English, Korean and Japanese
Present Employment
Nguyen The Han, Ph.D.
Lecturer
Department of Fishery Processing Technology
Nha Trang University
02 Nguyen Dinh Chieu, Nha Trang, Viet Nam
Tel. +84 (0) 975 964 605, Fax: +84 (0) 583 831 147
Email: [email protected], [email protected]
Homepage: http://www.ntu.edu.vn/khoacntp/vi-vn/home.aspx
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Professional Affiliations
2012: Reviewer for major scientific Journals in the fields of food science: Journal of
Agricultural and Food Chemistry (USA), Medicinal Food (Korea), Food
Research International (Canada)
2012: American Oil Chemists' Society (AOCS, USA), Member
Research Interests
My research interest lies predominately in bioactive compounds from natural resources.
Specific areas of interest in this field include;
(1) Purification and characterization of bioactive compounds from marine resources.
(2) Stabilization of bioactive compounds.
(3) Food analyses using traditional and modern methods.
Publications
1. Journal Articles
International Journals
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Keun Young Kim, The Han Nguyen and Sang Moo Kim. (2010). α-Glucosidase
Inhibitory Activity of Bromophenol Purified from the Red Alga Polyopes lancifolia.
Journal Food Science, 75, 145-150.
The Han Nguyen, Byung Hun Um and Sang Moo Kim. (2011). Two Unsaturated Fatty
Acids with Potent α-Glucosidase Inhibitory Activity Purified from the Body Wall of Sea
Cucumber (Stichopus japonicus). Journal of Food Science, 76, 208-214.
The Han Nguyen and Sang Moo Kim. (2012). Antioxidative, Anticholinesterase and
Antityrosinase Activities of the Red Alga Grateloupia lancifolia extracts. African
Journal of Biotechnology, 11, 9457-9467.
The Han Nguyen, Anupam Giri and Toshiaki Ohshima. (2012). A Rapid HPLC PostColumn Reaction Analysis for the Quantification of Ergothioneine in Edible Mushrooms
and in Animals Fed a Diet Supplemented with Extracts from the Processing Waste of
Cultivated Mushrooms. Food Chemistry, 133, 585-591.
The Han Nguyen, Reiko Nagasaka and Toshiaki Ohshima. (2012). Effects of Extraction
Solvents, Cooking Procedures and Storage Conditions on the Contents of Ergothioneine
and Phenolic Compounds, and Antioxidative Capacity of the Cultivated Mushroom
Flammulina velutipes. International Journal of Food Science & Technology, 47, 11931205.
The Han Nguyen, Hae Soo Kwak, and Sang Moo Kim. (2013). Physicochemical and
Biofunctional Properties of Crab Chitosan Nanoparticles. Journal of Nanoscience and
Nanotechnology, 13, 5296-5304.
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7.
The Han Nguyen, Reiko Nagasaka, Toshiaki Ohshima. (2013). Ergothioneine:
Resources, Chemical Characterization, and Application. In Lipid Oxidation: Challenges
in Food Systems, (Logan A, Nienaber U, Pan X Eds.), AOCS Press, Champaign, USA,
pp. 417-438.
Vietnamese Journals
2. Proceeding and Presentations
1. The Han Nguyen, Sang Moo Kim. Rheological, physicochemical and biological properties
of crab nanochitosan prepared by dry milling method. 2009. The IFT Annual Meeting & Food
Expo, June 6-10, Anaheim, California, USA.
2. The Han Nguyen, Sang Moo Kim. Potent a-glucosidase inhibitors purified from sea
cucumber, Stichopus japonicus. 2009. International Symposium of the Korean Society of
Food Science and Technology, June 24-27, Korea.
3. The Han Nguyen, Hae Soo Kwak, Sang Moo Kim. Physicochemical and biological
properties of crab and squid chitosan nanoparticles. 2009. International Symposium of the
Korean Society of Food Science and Technology, June 24-27, Korea.
4. The Han Nguyen, Sang Moo Kim. Three compounds with potent a-glucosidase inhibitory
activity purified from sea cucumber, Stichopus japonicus. The SPISE 2009 Symposium of
Food Consumer Insights in Asia: Current Issues & Future, August 7-9, HoChiMinh, Vietnam.
5. X.D. Nguyen, C. Crapo, A. Oliveira, The Han Nguyen. Combination of chemical analysis
and sensory evaluation for assessing freeze-dried salmon product stability during storage at
various temperatures and packaging conditions. The SPISE 2009 Symposium of Food
Consumer Insights in Asia: Current Issues & Future, August 7-9, HoChiMinh, Vietnam.
6. The Han Nguyen, S.M. Kim. Purification and utilization of marine enzyme inhibitors as
novel nutraceuticals. 2009. International Symposium on Seafood Processing Technology and
Safety Control System, Oct. 31st Nov. 2nd, Qingdao, China.
7. The Han Nguyen, Sang Moo Kim. Antioxidative, α-glucosidase and β-glucuronidase
inhibitory activities from the internal organ extract of sea cucumber Stichopus japonicus.
2009. International Symposium and Annual Meeting on Food for Health and Longevity, Nov.
4-6, Korea.
8. The Han Nguyen, Sang Moo Kim. Antioxidant, anticholinesterase and antityrosinase
activities of the red alga Polyopes lancifolia extracts. 2009. International Symposium and
Annual Meeting on Food for Health and Longevity, Nov. 4-6, Korea.
9. The Han Nguyen, Sang Moo Kim. Antioxidative, α-glucosidase and β-glucuronidase
inhibitory activities of sea cucumber, Stichopus japonicus. 2009. The 12th international
symposium on the efficient application and preservation of marine biological resources, Dec.
11-13, Shanghai, China.
10. The Han Nguyen, Sang Moo Kim. Biological properties of chitosan nanoparticles. 2009. The
12th international symposium on the efficient application and preservation of marine biological
resources, Dec. 11-13, Shanghai, China.
11. The Han Nguyen, Toshiaki Ohshima. A Rapid HPLC Post-Column Reaction
Analysis for the Quantification of Ergothioneine in Edible Mushrooms and in
Animals Fed a Diet Supplemented with Mushroom Extracts. 2011. Second
Conference on Food Science and Technology: Food Safety and Food Quality in
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South-East Asia. Challenges for the next decade. Nov. 9-12, Can Tho, Vietnam.
12. 四宮陽一, 國分真子, 稲田巧, 長阪玲子, The Han Nguyen, 大島敏明.
きのこ水溶性抽出物の給餌による養殖ブリ血合肉退色の遅延. 2012. The Japanese
Society Fisheries Science, Spring Meeting. Mar. 26-30, Tokyo, Japan.
13. The Han Nguyen, Toshiaki Ohshima. The Natural Antioxidant Ergothioneine:
Resources, Chemical Characterization, and Applications. 2012. JSPS-NRCT Asian
Core Program Symposium. Dec. 7, Tokyo, Japan.
14. The Han Nguyen, Reiko Nagasaka, Toshiaki Ohshima. Effects of Stage Maturity and
Post-Harvest Storage Conditions on the Ergothioneine and Phenolic Contents, and
Antioxidative Properties of Selected Mushroom Varieties. 2013. 104th AOCS Annual
Meeting & Expo. Apr. 28-May 1, Montreal, Canada.
15. The Han Nguyen, Reiko Nagasaka, Tomoyuki Koyama, Toshiaki Ohshima.
Influences of Mushroom Fruiting Body Maturity Stage and Post-Harvest Storage on
the Natural Antioxidant Ergothioneine and Antioxidative Properties of Selected
Mushroom Varieties. 2013. 2nd International Conference and Exhibition on
Nutritional Science and Therapy. Jul. 15-17, Philadelphia, USA.
Lectures
Undergraduate
Subjects
1. Cleaner
Production
Fishery/Food Processing
in
2. Seafood Chilling and Freezing
Technology
Text and References
1. Nguyễn Anh Tuấn, Ngô Thị
Hoài Dương, Khổng Chung
Thắng, Đỗ Văn Ninh, Nguyễn
Xuân Duy. 2007. Bài giảng sản
xuất sạch hơn trong chế biến thủy
sản. Đại học Nha Trang.
1. Trần Đức Ba, Nguyễn Văn
Tài. 2004. công nghệ lạnh thủy
sản. Nhà xuất bản Đại Học Quốc
Gia Thành Phố Hồ Chí Minh.
Members
Bachelor course
Master course
B.S. recipients
1. Nguyen Thi Ngoc Han
2. Vu Thi Hong
3. Ly Mai
4. Du Thi Bao Trinh
[email protected]
[email protected]
[email protected]
[email protected]
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Department of Fishery Processing Technology Nha Trang University